This is shio-koji. I made it following the instructions on the packet. For 1 bag of rice malt, mix in 300 ml of 60°C water and 70 g of salt. Mix and let ferment for a week.
It's salty but has the mild flavor of rice malt too. It should be OK to use a little less salt.
Cut the chicken into bite-sized pieces.
Put the water and shio-koji in a pot and heat. When it comes to a boil add the chicken, cover with a lid and simmer for about 20 minutes. Skim off the scum that rises at the start of simmering.
20 minutes later. The chicken soup is done. Taste, and add more shio-koji if needed. Once you've done this part the rest is easy.
Put the soup and chicken in an earthenware pot and bring to a boil.
Add vegetables of your choice and simmer. When the vegetables are cooked through it's done!
Sprinkle on pepper before serving. Bon appetit!
Story Behind this Recipe
I made some shio-koji and when I dissolved it in water it looked like the chicken soup you get in a chicken hot pot at a restaurant, so I tried using it in a chicken hot pot at home.
By taking the time to simmer the chicken first, you will extract a delicious soup from the chicken. The chicken itself becomes amazingly tender too. When you have many people to feed, make extra soup and add more to the pot later. Adding kombu (kelp) when making the chicken soup makes it very tasty! Please try that out too.